Vegetables such as aubergines are great for soaking up smoky flavour, while courgettes and peppers are brilliantly stuffed. I've recently turned vegan. How do I have a great barbecue? Nia, by email
Vegan Barbecue Tips from Chefs
Most vegetables benefit from barbecue action, but the key is not to get too carried away, says Genevieve Taylor, author of How to BBQ: “There’s a real leaning for people to overdo barbecues, but you should approach it just as you would any meal, with one central star and a few sides.”
Starters: Tostones and Aubergine Rolls
Shaun McAnuff, author of Original Flava: Easy Caribbean, recommends tostones. “They’re a bit like crisps,” he says. “Boil green plantain, then peel and cut into thick circles.” Smash flat with a mug bottom, barbecue until crisp, and serve with guacamole or salsa. Alternatively, slice aubergines lengthways, brush with oil, season, and grill until soft. “Spread a filling like walnut paté with spices, herbs, and pomegranate molasses, then roll up.”
Mains: Hedgehog Vegetables and Stuffed Veggies
Chef Bettina Campolucci Bondi suggests hedgehogging aubergines and courgettes, marinating in olive oil, salt, pepper, miso, soy, or jerk seasoning. Stuffed vegetables are another option, says Taylor: halve courgettes lengthways, criss-cross, drizzle oil, season, grill until soft, scoop out flesh, mix with cooked puy lentils, refill shells, and return to barbecue. Serve with mint sauce or coconut yoghurt. For peppers, fill with chickpeas, harissa, and coriander, roast off-heat, then crisp over fire.
Sides and Desserts
For sides, Taylor loves sweet potato wedges with lemon-tahini dressing and roast chickpeas. Also, layer grilled carrots with pecans, spring onions, herbs, and olive oil. Grill little gems briefly with oil and salt, drizzle with pesto, and sprinkle with caramelised pine nuts. For dessert, griddled pineapple with maple syrup and chilli is a winner, per Campolucci Bondi. Or slit ripe bananas, stuff with chocolate and peanut butter, and barbecue until melted.
